Grandma’s Peach Cobbler Pie Recipe

Ingredients

For the Filling:

• 6–7 fresh peaches, peeled and sliced (or 6 cups canned peaches, drained)
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 1 tbsp lemon juice

• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 3 tbsp cornstarch
• 1/4 cup water (if using fresh peaches)
• 1/2 tsp vanilla extract

For the Topping:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup milk
• 1 large egg

Optional:

• Vanilla ice cream or whipped cream for serving

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Instructions

1. Preheat Oven
   • Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or baking dish.

1. Prepare the Filling
   • In a large saucepan, combine the peaches, granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, cornstarch, and water (if using fresh peaches). Cook over medium heat until the mixture thickens, about 5–7 minutes. Stir in the vanilla extract and pour the filling into the prepared pie dish.

1. Make the Topping
   • In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt. Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs.
   • In a small bowl, whisk the milk and egg together, then pour into the flour mixture. Stir until just combined.

1. Assemble the Pie
   • Drop spoonfuls of the topping over the peach filling, leaving some gaps for steam to escape.

1. Bake
   • Bake in the preheated oven for 35–40 minutes, or until the topping is golden brown and the filling is bubbling.

1. Cool and Serve
   • Allow the cobbler pie to cool slightly before serving. Top with vanilla ice cream or whipped cream for extra indulgence.

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Tips for Success

• If fresh peaches are not in season, canned or frozen peaches work well. Be sure to drain canned peaches thoroughly or thaw and drain frozen ones.

• Sprinkle a little sugar on the topping before baking for a delightful crunch.

• Store leftovers in the refrigerator for up to 3 days and reheat before serving.

To store your homemade peach cobbler pie, follow these steps:

1. Cool the Pie: Allow the pie to cool completely at room temperature after baking. This helps prevent condensation, which can make the crust soggy.

1. Cover: Once cooled, cover the pie with plastic wrap or aluminum foil. If you have a pie dish with a lid, that works great too.

1. Refrigerate: Store the covered pie in the refrigerator if you plan to eat it within a few days. It should be good for about 3-4 days.

1. Freeze for Longer Storage: If you want to keep it for a longer period, you can freeze the pie. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can last for up to 3 months in the freezer.

1. Reheating: When you’re ready to enjoy the pie again, you can reheat it in the oven at 350°F (175°C) for about 15-20 minutes if it’s been refrigerated, or longer if frozen, until heated through.

Enjoy your peach cobbler pie!

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This Grandma’s Peach Cobbler Pie is a timeless dessert that tastes like home, filled with love and sweet memories!